Ingredients:

  • 1.5 cups warm water (105°F - 110°F)
  • 2 tablespoons honey
  • 1 tablespoon active dry yeast
  • 4.25 cups whole grain Kamut flour
  • 1.5 teaspoons fine sea salt
  • 3 tablespoons melted grass-fed butter
  • 1 tablespoon sunflower lecithin

Instructions:

  1. Combine 1.5 cups warm water, 2 tablespoons honey, and 1 tablespoon yeast in your bowl. Wait 10 mins until a thick foam forms.
  2. Whisk in 3 tablespoons melted butter and 1 tablespoon sunflower lecithin.
  3. Add 1.5 teaspoons sea salt and 2 cups of the Kamut flour. Stir until a thick batter forms.
  4. Gradually fold in the rest of the 4.25 cups flour. Mix until a shaggy, sticky ball forms.
  5. Turn onto a lightly floured surface and knead for 8 minutes until the dough feels tacky but not sticky.
  6. Place in a greased bowl, cover with a damp cloth, and let sit until doubled in size, roughly 60 minutes.
  7. Gently punch down the dough and roll it into a tight cylinder. Ensure the seam is tucked on the bottom.
  8. Place in a greased loaf pan and cover. Wait 45 minutes until the dough rises 1 inch above the pan.
  9. Preheat oven to 375°F (190°C) and bake for 35 minutes until the crust is a deep burnished gold.
  10. Remove from the pan immediately. Let rest on a wire rack for 1 hour before slicing to set the crumb.